Name: Seared Tuna Steak with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Yellowfin Tuna Steak; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shelled Edamame; 0.5 medium Avocado, sliced; 1 tsp Avocado Oil; 1 tsp Sesame Oil; 1 tsp Sesame Seeds; 1 tbsp Rice Vinegar; 0.25 cup shredded Carrots

Seared Tuna Steak with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Tuna Steak with Crunchy Cabbage Slaw

Pan-seared Ahi tuna served over a vibrant slaw of shredded cabbage, edamame, and avocado, finished with a zesty ginger-lime dressing and toasted sesame seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.0g

Fat

22.4g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Yellowfin Tuna Steak

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shelled Edamame

0.5 medium Avocado, sliced

1 tsp Avocado Oil

1 tsp Sesame Oil

1 tsp Sesame Seeds

1 tbsp Rice Vinegar

0.25 cup shredded Carrots

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a large mixing bowl, whisk together the rice vinegar and sesame oil to create the base for the dressing.
2
Add the green cabbage, red cabbage, shredded carrots, and edamame to the bowl and toss thoroughly until the vegetables are evenly coated.
3
Heat the avocado oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until it begins to shimmer.
4
Season the tuna steak lightly with sea salt and black pepper.
5
Place the tuna in the hot skillet and sear for approximately 1 to 2 minutes per side for a rare to medium-rare center.
6
Remove the tuna from the heat and let it rest for a minute before slicing it into thin strips against the grain.
7
Divide the cabbage slaw onto a plate, top with the sliced avocado and seared tuna, and garnish with toasted sesame seeds.